Fresh fish is at its best when you get it home quickly and keep it cold. A little care with wrapping, refrigerator placement, and timing helps protect its texture and keeps raw seafood separate from other foods. Use these practical steps as soon as you unpack your purchase, and follow any storage or use-by guidance provided by your fishmonger. If you won’t cook the fish soon, freezing it promptly is the safer plan.
Get Fish Chilled Quickly
Take fish home promptly after buying it, especially on a warm day. If errands will delay your trip, use an insulated cooler with ice packs. At home, put the fish in the refrigerator right away rather than leaving it on the counter while you unpack other groceries.
Keep the refrigerator at 40°F (4°C) or colder, and store raw fish on the lowest shelf. Place it in a tray or shallow container to catch drips, and keep it below ready-to-eat foods. This simple setup helps prevent raw seafood juices from reaching other ingredients.
Wrap It Right
If the fish is in a leakproof package, leave it sealed until you’re ready to prepare it, unless the seller’s instructions say otherwise. For fish wrapped in paper or placed in a bag that can leak, set it inside a clean, covered container. Keep the wrapping snug enough to protect the fish without letting it sit in liquid.
For extra-sensitive fillets, place them on a rack over ice inside a covered container, making sure the fish does not touch meltwater. Keep the container at the back of a reliably cold refrigerator, not in the door, where temperatures can fluctuate with frequent opening.
Plan When to Cook
For best quality, plan to cook fresh fish soon after purchase and follow the seller’s storage advice. Fish type, packaging, and how it was handled before you bought it can affect how long it keeps. If you’re unsure about timing, ask the fishmonger when to use it rather than relying on appearance alone.
Not cooking it soon? Freeze the fish while it is still fresh. Use freezer-safe wrapping or an airtight freezer bag, press out excess air, and label it with the type of fish and the date you froze it. Thaw it in the refrigerator, not on the counter, and cook it promptly after thawing.
Check Before Cooking
Before preparing fish, check that it has stayed cold and inspect it for an unusual sour or ammonia-like smell, a sticky surface, or other signs of spoilage. These checks cannot guarantee safety, so when something seems off—or you are unsure how long it has been stored—do not taste it. Discard it or contact the seller for guidance.
Wash your hands, utensils, and work surfaces after handling raw fish. Keep its cutting board separate from produce and cooked foods, or wash it thoroughly with hot, soapy water before switching tasks. Clean up drips promptly, and return any unused fish to the refrigerator without delay.
The essentials are straightforward: chill fish promptly, contain any drips, keep it separate from ready-to-eat foods, and freeze it if you won’t cook it soon. Follow the fishmonger’s guidance and trust safe handling over guesswork. For your next meal, ask Tide & Table for storage advice suited to the fish you choose.